Advice: Follow them on instagram for updated opening times and on the Streetfood App.
Delivery available through Uber Eats, Doordash and Fantuan when they are in the River District!
Specializing in wood fired oven pizza, owner and chef Quentin Kayne has created a menu filled with a selection of savoury and sweet pizzas and more. They use local producer, Anita’s Organic ’00’ pizza flour, fresh yeast, sea salt, and water for their dough. They then do a double ferment – about 12 hours bulk and another 36 hours as hand-rolled dough balls. As his wood fired pizza oven needs wood to fire up the 850 f degree oven, he cuts his own firewood twice daily and you may see him with an axe and the wood.
Over a couple of visits, I had their delicious pizzas starting off with the Vancouver Special pizza with slightly roasted garlic, melted for di latte, spicy chili oil, sweet pineapple, salty prosciutto, bright tomato, on a slightly crisp base. He finished it with grated Grana Padano and Extra Virgin Olive Oil.
I also had their Filetto Pizza with an Olive Oil base, it is topped with San Marzano Tomato Filets, Fior di Latte, Garlic, all tasted so good on their crispy, pillowy crust.
As it was around Easter, I enjoyed one of their dessert specials, the Mini Eggs Sweet Hand Pie which was topped with crushed Cadbury mini eggs and chocolate sauce drizzle for a sweet ending.
Keep your eye out for this food truck for tasty pizzas with a delicious crust around the city.
Review by: Richard Wolak